Singapore Noodles

Singapore Noodles

1/2 pound thin rice noodles, prepared according to package directions
1/2 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup Chinese cooking wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon white pepper
1 tablespoon minced ginger
1/2 cup green onions, chopped
1/2 cup frozen peas
1 tablespoon minced garlic
1/2 pound bean sprouts
1 onion, chopped
2 eggs, lightly scrambled
2 tablespoons Madras curry powder


In a plastic bag, marinate shrimp and chicken in soy sauce, wine, cornstarch and white pepper for 20 minutes. Meanwhile, heat a small amount of oil in wok. Stir fry ginger, green onions and garlic. Add marinated shrimp and chicken to oil and stir fry until cooked through about one minute. Remove shrimp and chicken and set aside. Add, bean sprouts, peas and onion to the wok and stir fry one minute. Salt and pepper then set aside. Wipe out the wok (carefully) and heat fresh oil. Add the eggs and tilt and left the pan to spread them thinly around the pan. While the egg is still liquid, add drained noodles. Stir and break up and distribute the egg. Keep stirring. Add curry powder. When the noodles are coated and hot, return shrimp, chicken and vegetables to the wok and continue to stir until well combined. Serve immediately.


  1. Mmmm! I want to make that for my work lunches next week.

  2. Sounds really good.